Here's the dirt on whether you really need to wash your produce (or use a special soap) and why it matters.

Experts explain the link between the two and how the meat itself can be a bigger culprit than the grill.

Chewy, fudgy, shiny, gooey: Everyone has their own definition of the perfect brownie.

If your cakes and cookies are coming out wrong, it could be because you're buying the wrong size eggs.

Sometimes the real thing isn't any more effective than artificial. Here's why.

Oscar Mayer, Nathan's, Ball Park ... who makes the best affordable wieners? Three pros conduct a taste test.

They're so much better than they used to be.

The popularity of Texas-style barbecue has white-washed a cuisine that was rooted in Native American and African heritage. These black pitmasters are trying to keep history intact.

Hochstadter, Underwood, Boulevard Brewing Co. and more made the cut. See how your favorites did.

Chefs like Éric Ripert, Aarón Sánchez and Rick Bayless make fancy food at work, but at home they just want puppy chow and cinnamon rolls.

Collard greens are traditionally cooked with fatty, indulgent meats. But you can make them healthier — and still authentic, dietitians say.

Learn how to make gorgeous layer cakes from America's South, including hummingbird carrot cake, red velvet and more.

Pros from Husk, Prince's Hot Chicken and more share their tips and tricks.

It remains unclear if children will actually want to eat salad after squeezing ranch out of a frosting tube.

Chef and JuneBaby owner Edouardo Jordan talks about race and why it's important that you understand the history of what you eat.

While there's little we can do to avoid consuming PFAS, there are a few foods that contain a particularly large amount of them.

Starbucks, Trader Joe's, Chameleon, Stumptown, High Brew and La Colombe have new offerings, and we've tasted them.

Humble in looks and almost unbearably sweet, gooey butter cake is the signature dessert of the Gateway to the West.

In honor of National Cheese Day, here are some funny tweets to give you a Gouda laugh.

Mayo, eggs and boiled potatoes are essential to a good potato salad, right? Not necessarily.

HuffPost Food & Drink’s series Consumed shines a light on Americans’ obsession with food, one topic at a time. June's theme is Southern cuisine.

Are you on Team Cake or Team Carnivore?

As a novice cook with a tiny, apartment-sized kitchen, here's what came of my attempt to replicate a jewel of Iranian cuisine.

From the wine aisle to the fuel points to the dangerous sales.

A third of the U.S. struggles to bake while living at 3,000 feet above sea level or higher. Here's how to deal.

Bench scrapers, drum sieves, heat guns and quenelle spoons ... this isn't your average list of whisks and stand mixers.

Channel your inner Sandra Lee (but better) with these semi-homemade tips.

Buy real stuff from the HuffPost store: All purchases support our journalism.

Your cookies, brownies and cakes can benefit from cannabidiol. Here's how to do it at home.

A frosted cake doesn't have to be perfectly executed to be gorgeous. These baking experts shared their best tricks.

It's like an Instant Pot had a baby with an air fryer.

There are plenty of silly "national holidays," but this one takes the cake for being most infuriating.

Turn yesterday’s bagels into this morning’s delight with a few simple ingredients.

Buy real stuff from the HuffPost store: All purchases support our journalism.

Here's what’s really going on during the busiest day of the year at your favorite restaurant, and what you ought to do for mom instead.

"I’m sure she’s smiling and looking down from the big kitchen in the sky, saying she taught me well.”

You'll never mix up these two ingredients again.

The executive chef at Churchill Downs explains how he and his team make juleps for the 400,000 people who come through their gates.